Description
This Simple Pumpkin Risotto is a creamy, comforting, and naturally vegan dish perfect for cozy fall evenings or holiday entertaining. Made with fragrant herbs, savory vegetable broth, and smooth pumpkin puree, this one-pot meal delivers rich flavors and satisfying texture without dairy or gluten.
Ingredients
Scale
Broth
- 5 vegetable bouillon cubes
- 7 cups of water (divided)
Risotto
- 3 tablespoons olive oil
- 1 large yellow onion, finely diced
- 6 cloves garlic, thinly sliced
- 2 tablespoons fresh sage, sliced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 2 cups Arborio rice
- 1 (15-ounce) can pumpkin puree
- Salt and black pepper to taste
- ¼ cup plant-based milk
Instructions
- Prepare the broth: Dissolve all the vegetable bouillon cubes in 2 cups of water until fully dissolved, then set this broth aside.
- Sauté aromatics: In a large pan with a lid, heat the olive oil over medium heat. Add the finely diced onion and thinly sliced garlic, stirring occasionally, and cook until they start to lightly brown and become fragrant.
- Add herbs and rice: Stir in the sliced fresh sage, Italian seasoning, and paprika. Mix well, then add the Arborio rice. Continue stirring and cook the rice until it becomes slightly translucent around the edges, indicating it has toasted lightly.
- Incorporate pumpkin and broth gradually: Reduce the heat to medium-low. Add the pumpkin puree and one cup of water along with some of the prepared broth. Continuously stir the mixture to prevent sticking and burning. Cook until the risotto thickens and most of the liquid is absorbed by the rice. Then add another cup of water and repeat the stirring and cooking process. Continue this gradual liquid addition until all the water is used and the rice is fully cooked and creamy. This step takes about 30 minutes.
- Season and finish: Once the rice is tender and creamy, season the risotto with salt and black pepper according to taste. Add the plant-based milk and stir to combine thoroughly for added creaminess.
- Serve: Taste the risotto one last time and adjust seasoning as needed. Serve immediately while warm and creamy for the best texture and flavor.
Notes
- This pumpkin risotto is a delightful one-pot dish, naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences.
- The constant stirring during cooking helps develop the risotto’s creamy texture without the need for heavy cream or cheese.
- This recipe is perfect for comforting weeknight dinners or festive holiday meals when you want something cozy yet elegant.
- You can adjust the seasoning with more herbs or spices to suit your taste, or add toasted nuts for extra texture if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 716 kcal
- Sugar: 7 g
- Sodium: 1201 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 127 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
